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Bon Appétit

Whole Grain-Buttermilk Pancakes

4.1

(50)

Hearty breakfast fare from Rick & Ann's in Berkeley, California.

Recipe information

  • Yield

    Makes about 20 pancakes

Ingredients

1 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons (about) butter, melted
2 tablespoons mild-flavored (light) molasses
Pure maple syrup

Preparation

  1. Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

TagsPancakeWhole Wheat FlourFlourCornmealOatRice & GrainsButtermilkDairyMainSideBreakfastBrunchNut FreeVegetarianQuickBon Appétit
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